mixture of several carefully selected food-grade thickeners, in white to yellowish and little grain of food additive allow

DY-JTH is a stabilizer used in yogurt. The treatment with DY-JTH can,

l  Impart rich fine texture

l  Prevent whey precipitation in sale and stock, extend shelf life

l  Prevent over-floating, make the surface of the yoghurt smooth

l  Improve viscosity properly, reduce the dosage and cost of milk powder

Recommended Dosage:

0.6%-2.2% based on final product.

Direction for Use:

DY-JTH may be added directly during mix preparation or premix with 3-5 parts of sugar for good dispersion. Dissolve completely in 50°C water or milk solution with continuous stirring for 15-20 minutes, prior to homogenization and pasteurization.

Packaging

Paper bags with polyethylene lining, 25 kg net..

Storage and shelf life

Stored under cool & dry conditions and in unopened packaging, DY-JTH has a shelf life of 24 mouths from date of manufacture.

Specification

Moisture%                          max. 15

pH                                      3.0-8.0

Heavy metal (ppm)              max. 20

Pb (ppm)                                   max. 20

As (ppm)                                   max. 3

Total Plate Count (cfu/g)      max 10000

Yeasts and molds (cfu/g)     max. 500

Esherichia coli                    absent

Salmonella (/25g)                absent

Composition and Legal Status

Kevingel DY-JTH meets requirements of FAO/WHO and FCC, containing following food additives,

- Acetylated distarch adipate  E1422

- Guar gum  E412

- Gelantin

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